Scallops and Mushroom Polenta

I first had this dish at Erik Erickson’s restaurant on the pier at Ventura, California. I went home and recreated it as near as I could. It’s a deceptively easy elegant meal to make after a Kings win. You may also use regular polenta, just cook it and place in a cake pan. Let cool and slice into diamonds or squares before sautéing.  I have also made it with cooked white rice and it is just as delicious.

1 tablespoon butter

10 ounces bay scallops (or regular scallops, quartered)

4 ounces mushrooms, sliced

1/2 cup chicken stock

1/2 cup white wine

1/3 cup half and half or cream

1 tablespoon olive oil

3 cups fresh spinach leaves

1/2 cup chopped green onions

salt and pepper to taste

Bring chicken stock and wine to boil in a small saucepan. Add 1/2 tsp. salt. Add scallops and gently poach for 3 minutes. Remove scallops to a plate. Save the broth.

In a medium frying pan, sauté mushrooms for 3 to 4 minutes. Add green onions and sauté for 1 minute. Add chicken stock and wine poaching liquid, stirring up any brown bits from the bottom of the pan. Cook over medium heat until reduced by half. Add half and half and bring to a simmer. Add salt and pepper to taste. Add scallops , keep warm and set aside.

Melt butter in a medium frying pan over medium high heat; add polenta slices and sauté until light golden brown on both sides, about 10 minutes total.

Arrange the spinach leaves on 2 plates, covering the whole plate. Place 3 polenta slices on top of each spinach lined plate. This will wilt the spinach in the middle. Pour the scallop and spinach mixture over the polenta. Sere immediately.

This recipe works well with uncooked, peeled shrimp instead of scallops.. It is very versatile and can be doubled or even tripled.

Approximate nutritional information per serving using scallops and polenta: 361 calories, 19g fat,38g protein,11g carbohydrate,7g dietary fiber,77g cholesterol,873g sodium. Diabetic exchanges: 3 lean meat, 1 vegetable, 3 1/2 fat.  Enjoy

GO KINGS!!!